It seems every blog I’ve read lately has been about Super Bowl snacks. My Super Bowl is not about football, but about raising funds for my neighbourhood farmer’s market. The one where I’m lucky enough to work with my communities’ kids, … Continue reading
This recipe was developed from a dish I did with the kids where I volunteer. I made a sweet potato mash that they just loved and couldn’t seem to get enough of. I was making some cookies for my dogs … Continue reading
This is a nice salad for lunch or dinner!
I used root vegetable to make ‘hickory’ sticks.
Just julienne your favourite root veggies, saute them in coconut oil in a cast iron pan. I used beets, parsnips, sweet potatoes and parsley root.
Poach some eggs while the veggies are sautéing.
Add the eggs to the top of a mound of fresh greens – I like arugula! I added my maple syrup, mustard, olive oil and apple cider vinegar dressing before adding the eggs. I recommend just a little dressing because the runny yolks of the eggs mixes really nicely with the dressing to make it thick and delicious!
To the top of the eggs, add the sautéed ‘hickory’ sticks. My version of ‘hickory’ sticks uses smoked sea salt that I purchased from Wicklow Way Farm .
If you get a chance, they’re definitely worth a visit. They have a great assortment of tomato seedlings and seeds!
SECRET TIP: I know a lot of cookbooks recommend adding vinegar to the water when making poached eggs, to hold the whites together. I found a way that works for me and doesn’t use vinegar. I just fill a shallow fry pan with water. Let it come to a boil, reduce to a low simmer and stir the water vigorously with a slotted spoon. Then crack the eggs into the water. The gentle swirling of the water works to hold the whites intact. It’s always worked for me.
Do you have any secrets for making your poached eggs that you’d like to share?
I’d love to hear about them.